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Amla Murabba – Amla Murabba Banane ki vidhi

Amla Murabba – आंवला मुरब्बा – Amla Murabba Banane ki vidhi

Gooseberries are enriched with Iron and Vitamin C which are good for our body. One chunk of gooseberry murabba consumed during summers gives us the strength to bear the heat throughout the day.

Here is an easy recipe with step by step pictures to make Amla Murabba. For making murabba  take little big sized and little ripe gooseberries.Ripe gooseberries are less tangy in taste and are perfect for making murabba. Ripe gooseberries are available in market from the month of December.So select ripe and big sized gooseberries from the market.

Direction:

Getting Ready 

Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.aamla murabba

Peel and grind the cardamom.aamla murabba

Making:

To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.aamla murabba

After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.aamla murabba

After 5 minutes are over the amlas are tender, drain out the amlas from the water.aamla murabba

To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it.  Add amlas to the sugar syrup. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.aamla murabba

 The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.aamla murabba

Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.

aamla murabba Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.aamla murabba

Serving :

After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year. aamla murabba

Suggestion:

  • Be little cautious while pricking the gooseberries.Make sure you don’t hurt your hand.
  • If the amla slips from your hand then the fork can hurt you.
  • If you don’t want to prepare sugar syrup, then just mix the sugar to the amlas and check after 4 to 5 hours.
  • The juice from amlas gets released and the sugar dissolves as well to a large extent .i.e. the sugar turns into syrup form automatically.With this amlas are prepared little quickly but you need to keep them aside for a while.
  • If you need to make them instantly, then add them to the syrup directly followed by 1 cup of water.Turn on the flame and keep it low so that sugar dissolves gradually.
  • If you add too much of water then you will need to cook it for more time as we need sugar syrup with thick consistency.So, to prepare the murabba quickly and to make the syrup dense in consistency instantly add water in less quantity.
  • Keep a check on the flame so that the syrup doesn’t turn brown from beneath.
  • Steel vessel can be used for making the murabba but we cannot leave the amlas inside it for too long.
  • Don’t cook murabba in Iron or aluminium vessels as the murabba will stale too quickly.
  • Let the sugar syrup cool down a little as we don’t add syrup in glass container when its too hot.
  • Check it after 2 to 3 days because at times the syrup turns thin in consistency. If the syrup turns too thin in consistency and if we don’t re-cook the syrup then it spoils too quickly and starts smelling stale. This spoils the murabba.
  • You can use glass or any other food grade plastic container for storing.While taking out the murabba make sure you use a clean and dry spoon.

Amla Murabba - Amla Murabba Banane ki vidhiaamla murabba
Author: 
Recipe type: sweet
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Gooseberry- 1 kg
  • Sugar – 1.5 kg
  • Green Cardamom- 10 to 11
  • Black salt- 1 tsp
  • Black pepper Powder- ½ tsp
Instructions
  1. Thoroughly wash gooseberries 2 to 3 times and soak them in water for a day, Then drain the water out from it. Rinse well and let the water dry completely and then use the gooseberries.
  2. Peel and grind the cardamom.
  3. To prick them take a fork and prick the gooseberry digging the fork inside it nicely. Make sure you don’t hurt your hand.Once done with pricking the gooseberries place them inside a separate bowl and likewise prick rest of the gooseberries as well.
  4. After pricking the gooseberries you need to boil it. For boiling the gooseberries, Take enough water in a vessel that the amlas are nicely drenched into it. Turn on the flame and let the water simmer.Cover the vessel so that water starts simmering quickly. Once the water starts boiling drop the amlas into it. Continue boiling the amlas for another 2 minutes. When 2 minutes are done, turn off the flame, cover the vessel and let the amlas remain drenched in water for 5 minutes.
  5. After 5 minutes are over the amlas are tender, drain out the amlas from the water.
  6. To make sugar syrup take a vessel and add 1.5 kilograms of sugar to it. Then add ½ cup water. Keep the flame low so that the sugar dissolves gradually. Keep stirring the sugar with a spoon.
  7. Add amlas to the sugar syrup. The Amlas release their juice as well on being heated and the sugar syrup will melt too quickly. Stir it at regular intervals. Cook it on low flame. Sugar is melting little gradually and the amlas are releasing their juice as well which further helps the sugar to dissolve.
  8. Sugar syrup has turned little thick in consistency, so stop cooking the murabba more. check the murabba after 2 to 3 days as amlas will release more juice. Let the amlas remain drenched in the syrup so that they will release more juice and will absorb more sugar syrup. Later we will make the syrup thin in consistency. Let the sugar syrup cool down a little then transfer the murabba in a glass container and check later.
  9. Then add the spices to the murabba. Take 1 tsp black salt, ½ tsp black pepper (optional) and 1 tsp cardamom powder, mix it well.
  10. After 2 to 3 days check the murabba and the syrup. Check if the syrup has turned watery and is not gooey as honey then cook the murabba more. The moment syrup turns thick in consistency, let the murabba cool down and then transfer it to a container. This murabba can be stored for more than a year